Woof Em Sticks: The Ultimate Campfire Tacos Recipe for Unforgettable Outdoor Meals
There are certain traditions that define a family, and for us, making Woof Em Sticks is at the heart of our annual camping adventures. This incredibly fun and interactive recipe transforms simple buttermilk biscuit dough and roasting sticks into delicious, customizable campfire tacos. It’s more than just a meal; it’s an experience that brings everyone together, encourages creativity, and invites you to slow down and savor the moment under the open sky. We absolutely cherish these moments and the delectable results!
Our camping trips are filled with a collection of tried-and-true recipes that celebrate outdoor cooking. Alongside our beloved Woof’em sticks (campfire tacos), we frequently enjoy hearty Campfire Baked Potatoes, satisfying Campfire Breakfast Potatoes, and delicious Mountain Pies (Campfire Hot Sandwiches). Each of these recipes offers a unique way to enjoy fantastic food cooked over an open fire, but the Woof Em Sticks hold a special place in our hearts for their interactive nature and incredible flavor.
What Are Woof Em Sticks? A Fun and Versatile Campfire Treat
When I first heard the name, I had the same question: “What exactly are Woof Ems?” The concept is brilliantly simple and incredibly effective for campfire cooking. Woof Em Sticks involve taking a portion of refrigerated biscuit dough – whether store-bought or homemade – and wrapping it around the end of a long wooden roasting stick. As the dough cooks slowly over the glowing embers of a campfire, it bakes into a delightful, fluffy, cup-shaped edible shell. These “cups” are then removed from the stick and filled with your favorite sweet or savory ingredients. While they are incredibly versatile, our absolute favorite way to enjoy them is as delicious campfire tacos!
While many people use crescent roll dough for sweeter fillings like pudding or fruit, we’ve found that any good biscuit dough works beautifully for both sweet and savory applications. The key is the fun, cup-like shape it forms, perfect for holding a variety of delicious toppings. And the name? It’s a playful nod to how quickly you’ll want to “wolf ’em down” once they’re ready!
The Origin Story of Our Tasty Taco Woof Em Sticks
My family’s love affair with Woof Em Sticks began on a memorable summer evening in Rhode Island. We were invited to supper by a wonderful family who had set up an incredible outdoor cooking experience. They had a table laden with all the essential taco fixings – seasoned taco meat, crisp lettuce, shredded cheese, spicy jalapeños, zesty salsa, and cool sour cream – all arranged invitingly near a crackling fire pit.
We settled into lawn chairs, handed handmade roasting sticks and pre-portioned biscuit dough. Our gracious hosts guided us through the simple process of wrapping the refrigerated biscuit dough over the stick, explaining how it would form a perfect cup as it cooked. That evening marked my first taste of a Woof ‘Em Stick, filled with savory taco goodness. It wasn’t just a meal; it was an engaging activity that allowed for relaxed conversation and connection while the dough slowly roasted to perfection.
Since that discovery, Woof Em Sticks have become a staple on nearly every camping trip we embark on. The preparation mirrors the ease of any taco dinner, and the results are consistently delicious. The texture is reminiscent of a light, fluffy fry bread or a soft chalupa shell, but with a healthier twist since the dough is roasted over the fire, not fried in oil. The refrigerated biscuit dough becomes incredibly airy and flavorful when cooked this way.
Over the years, I’ve taken to making my own homemade buttermilk biscuit dough specifically for our Woof Em Sticks. It’s surprisingly easy to prepare before a trip and keeps beautifully cold in a cooler or RV refrigerator until it’s time to cook. This homemade touch adds an extra layer of satisfaction to our campfire meals, and the taste is simply unmatched.
Woof Em Sticks Beyond the Campsite: The Perfect Outage Food
While Woof Em Sticks are synonymous with camping for our family, their versatility extends far beyond the campsite. I distinctly remember making these during the aftermath of Hurricane Helen. With the power out and a need to utilize ingredients from the fridge before they spoiled, Woof Em Sticks became an innovative and fun solution for “cleaning out the fridge.”
Unexpectedly, family members stopped by to check on us, only to be delighted by the sight and aroma of these unique campfire creations. My relative, who had never encountered them before, was incredibly excited. The best part was how everyone could participate, cooking their own biscuit cups and then customizing them with whatever fillings we had on hand. It turned a challenging situation into a memorable and enjoyable shared meal, proving that Woof Em Sticks are not just for leisure but also excellent emergency or power outage food.
Pro Tips for Making Homemade Refrigerated Biscuit Dough for Camping
Creating your own buttermilk biscuit dough for Woof Em Sticks is incredibly rewarding and ensures a fresher, more flavorful result. The key to its success lies in understanding a bit about the ingredients. Baking soda, when combined with acidic buttermilk, creates the leavening action that makes the biscuits light and fluffy. To maintain this freshness and activity, it’s crucial to store the homemade dough in an airtight container or a robust freezer bag, minimizing exposure to air and preventing premature oxidation.
I always make my biscuit dough at the very last minute before we leave for our camping trip. This way, I avoid the hassle of packing flour and all the other dry ingredients, streamlining our camp kitchen setup. Keeping the dough consistently cold, whether in a well-insulated cooler or a refrigerator, is paramount. This prevents the dough from becoming overly sticky and ensures it’s easy to handle when it’s time to pull it over the roasting sticks. For even cleaner hands and minimal mess during the dough-pulling process, kitchen gloves can be a handy addition, though they’re certainly not essential for a successful Woof Em experience.
Where to Buy or DIY Your Woof Em Sticks: Roasting Tools
Part of the charm of Woof Em Sticks is the rustic, hands-on experience, and that includes the roasting sticks themselves. For an authentic and cost-effective approach, we highly recommend making your own DIY Woof Em Sticks. My husband, with his knack for finding natural resources, typically uses sturdy, straight branches from fruit or nut trees on our property. He selects sticks roughly 1.5 inches in diameter and 2 to 3 feet long, then carefully removes the bark. These homemade sticks have served us faithfully for years, adding a personal touch to our campfire meals.
If DIY isn’t your preference or you don’t have access to suitable wood, there are several convenient alternatives. You can purchase premade Wolf’em sticks online, which are specifically designed for this purpose. Alternatively, for a budget-friendly option, consider buying a cylinder wooden rod from a hardware store like Home Depot. These can be cut to size and sanded for a smooth, safe roasting experience, giving you the best of both worlds: customizability and affordability.
Mise en Place: Preparing for Your Campfire Taco Feast
Essential Equipment:
- Roasting Sticks: Whether store-bought or DIY, you’ll need sturdy sticks to hold your biscuit dough over the fire. We recommend at least 6-8 for a group.
- An electric skillet: This is a game-changer for preparing taco meat at the campground. Most sites have electric hookups, saving you from cooking over the fire or eating cold meat. Alternatively, cook the taco meat at home and simply reheat it in the skillet.
- Gallon and quart-sized freezer bags: These are invaluable for pre-chopping vegetables and shredding cheese at home, keeping everything organized and fresh for easy assembly at the campsite.
Ingredients for Taco Woof Em Sticks:
For the most satisfying Taco Woof Em Sticks, you’ll need all the classic taco fillings your heart desires. The key to a stress-free camping meal is ample preparation at home. I always chop, shred, and package my ingredients in freezer bags, making travel and setup a breeze. Cooking the taco meat beforehand is another time-saver, allowing you to simply reheat it at the campground using an electric skillet, maximizing your relaxation time. Here’s a rundown of our go-to ingredients:
- Refrigerator Biscuits: While Pillsbury Grand biscuits are a convenient option, I’ve grown to love making my own homemade buttermilk biscuit dough. It’s whipped up at home, doesn’t require butter, and stores perfectly in a floured gallon-sized bag in the cooler.
- Taco Meat: Season ground beef to your family’s preference. Two pounds typically yields enough for two meals for our family of eight. Remember, you only need a small amount of meat per biscuit cup to leave room for all the delicious toppings.
- Chopped Lettuce: Finely chopped romaine lettuce works best. After washing, I place it in a gallon freezer bag with a paper towel to absorb moisture and keep it crisp.
- Diced Onions: A finely diced sweet onion adds a delightful crunch and pungent flavor.
- Salsa or Pico de Gallo: My canned salsa is a year-round staple, but fresh pico de gallo or even simple diced tomatoes are fantastic alternatives.
- Shredded Cheese: A marbled Colby-style cheese is a favorite, but sharp cheddar or Monterey Jack also work wonderfully.
- Sour Cream: The perfect creamy finish to your savory campfire tacos.
How To Make Woof Em Sticks: A Step-by-Step Guide
Creating Woof Em Sticks is a wonderfully hands-on experience, perfect for involving everyone around the campfire. For visual learners, refer to the detailed recipe card below with step-by-step images. Here’s a simplified overview:
- Prepare Taco Meat: If you haven’t already, cook your seasoned taco meat. If it’s pre-made, gently warm it over your electric skillet or a low campfire heat before serving.
- Dough on a Stick: Take a refrigerated biscuit (or a portion of your homemade dough) and carefully pull or press it over the end of your roasting stick, forming a cup-like shape. Ensure the dough is thin enough to cook through but sturdy enough not to tear.
- Roast Over Coals: Position the dough-covered stick over the campfire’s hot embers, not direct flames. Direct flames can burn the dough quickly on the outside, leaving the inside raw. Rotate the stick constantly to ensure even cooking.
- Cook Until Golden: The biscuit dough is usually cooked through in about 5-7 minutes, or until it’s beautifully golden brown and can easily slide off the stick. It will retain its cup shape once removed.
- Fill and Enjoy: Carefully slide the hot biscuit cup onto a disposable plate. Now comes the fun part: fill it generously with all your favorite taco toppings! Our go-to includes taco meat, crisp lettuce, shredded cheese, diced onions, zesty salsa, and a dollop of sour cream.
- Gather Around: Serve immediately and enjoy your delicious, personalized campfire tacos with family and friends around the warm glow of the fire.
Have you tried making these delightful Woof Em Sticks on your camping adventure? We’d love to hear about your experience! Please share your thoughts in the comments below and consider rating this recipe to help other outdoor enthusiasts discover this fantastic meal.
Recipe Card with Step-by-step Photos:
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Woof Em Sticks (Campfire Tacos Recipe)
Equipment
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6-8 roasting sticks (DIY or purchased)
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1 electric skillet (for warming meat at camp if you have power)
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Assorted freezer bags (essential for easy prep and organized ingredient storage)
Ingredients
For the Flavorful Taco Meat:
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2 lbs ground beef (preferably 85% lean, 15% fat for best flavor and minimal draining)
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1 pint canned pinto beans (or one 15 oz can, thoroughly drained and rinsed)
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5 Tbsp taco seasoning (your preferred blend)
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1 beef bouillon cube (crumbled, for added depth of flavor)
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1 tsp Achiote (spiced annatto seed paste) (optional, but highly recommended for an authentic “Taco Bell” flavor profile)
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1/2 cup water
For the Fluffy Biscuit Cups:
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32 oz Pillsbury refrigerated biscuit dough (2 tubes) or prepare homemade buttermilk biscuits (see notes for recipe)
Abundant Taco Toppings:
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1 head romaine lettuce (washed and finely chopped for easy filling)
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16 oz Monterey Jack cheese (or your favorite cheddar/Colby blend, freshly shredded for superior melt)
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1 sweet onion (finely diced for a mild crunch and flavor)
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1 pint canned salsa (or fresh pico de gallo, or simply two diced ripe tomatoes)
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16 oz sour cream (for a cool and creamy contrast)
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Optional: sliced jalapeños, black olives, bell peppers, hot sauce
Instructions
Directions:
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Make the taco meat. In a deep skillet, brown the ground beef thoroughly. Drain any excess fat if necessary (especially if using leaner ground beef). Stir in the drained pinto beans, taco seasoning, crumbled beef bouillon cube, Achiote paste (if using), and water. Bring to a simmer and cook for about 10 minutes over low heat, allowing the flavors to meld. Remove from heat and let it cool completely before transferring to a freezer bag for camping. -
Prep all of the desired taco toppings. Wash and finely chop the romaine lettuce. Grate the cheese and finely dice the onion. Place each prepped ingredient into separate freezer bags. For lettuce, adding a paper towel can help absorb moisture and keep it fresh. Transfer all these ingredients, along with the sour cream and salsa, into a cold cooler or fridge, ensuring they remain chilled until mealtime. -
Prepare homemade refrigerator biscuits or use store-bought. If making homemade, combine 2 cups buttermilk (or milk kefir), 1 teaspoon baking soda, 1.5 teaspoons salt, 1 Tablespoon sugar, and 4 cups all-purpose flour in a large bowl. Mix until a soft, shaggy dough forms. Add additional flour as needed to achieve a workable, non-sticky consistency. Transfer the dough to a floured gallon-sized freezer bag for easy transport and storage. Keep refrigerated or in a cold cooler. -
At the campground, once your campfire has settled into a bed of hot embers, take a slice of store-bought biscuit dough or scoop approximately 1/4 cup of the homemade biscuit dough. Shape the homemade dough into a ball, then carefully pull and press it over the end of your roasting stick, creating a stable, cup-like form. Ensure the dough covers the end of the stick for at least 3-4 inches to create a good cup. -
Gently roast the dough over the hot embers of the fire for approximately 5-7 minutes. It’s crucial to rotate the stick continuously to ensure the biscuit cooks evenly on all sides and prevents burning. Avoid direct flames which can char the exterior before the inside is cooked. -
The biscuit cup is ready when it’s puffed, golden brown on all sides, and slides off the roasting stick with ease. This indicates it’s thoroughly cooked inside and out. -
Once cooked, gently slide the warm biscuit cup off the roasting stick and onto a plate. Immediately fill it with your favorite taco fixings! We load ours with a spoonful of hot taco meat, crisp lettuce, shredded cheese, diced onions, a dollop of fresh salsa, and a swirl of cool sour cream. Serve and enjoy this customizable campfire feast!
Notes
- If your homemade dough feels too sticky, gradually add additional flour until it reaches a soft, manageable consistency that is easy to pull and shape. This is crucial for a smooth cooking process.
- You can certainly make the taco meat right at the campground if you prefer. Just remember to bring all the necessary ingredients and an electric skillet. However, pre-cooking at home saves significant time and effort, allowing you more relaxation around the campfire.
- It’s important to drain the ground beef thoroughly if you’re using anything less than 85% lean to avoid greasy taco meat.
- Annatto, often found in the Mexican aisle of supermarkets, is a dry compressed seasoning derived from annatto seeds. It imparts a distinct, savory flavor that many say makes the taco meat taste remarkably similar to Taco Bell’s signature ground beef!
- To Make Homemade Buttermilk Biscuits for Camping: In a large bowl, combine 2 cups buttermilk (or milk kefir), 1 teaspoon baking soda, 1.5 teaspoons salt, 1 Tablespoon sugar, and 4 cups all-purpose flour. Mix well, adding enough additional flour until a soft, pliable, and slightly firm dough forms. Avoid overmixing. Place this dough into a floured gallon-sized freezer bag, pressing out excess air, and store refrigerated or in a cold cooler.
- Feel free to customize your Woof Em Sticks with any other desired toppings, such as sliced black olives, colorful bell peppers, spicy jalapeños, or even a dash of hot sauce for an extra kick!
- When pulling the biscuit dough over the roasting stick, ensure it covers the end of the stick for at least 3-4 inches. This creates a more substantial cup that cooks more evenly. Remember, the thicker the dough, the longer it will need to cook over the fire to be thoroughly done without burning. Practice makes perfect!
Nutrition per serving